Oil-Free Oven-Roasted Beet Chips, Two Ways!

The first time I ever tried beet chips was at the Hollywood Farmer’s Market here in LA on Sundays. I sampled a ton of different beet chips, sweet and savory, and I fell in love. The chips were definitely overpriced, but at the time I did not have a dehydrator and assumed that that was the only way I could get my hands on these beautys.

Well, I was wrong! This recipe uses the oven and will get you the same delicious and crispy beet chips that I fell in love with. I know that most of you do not have dehydrators, so I created a recipe that we all can make! If you DO want to use a dehydrator, review the note on the recipe just in case 🙂

BTW don’t cut beets on a light wooden cutting board. I know a lot of you are going to be saying, DUH! Well, I guess I’m not an expert in the kitchen yet. My cutting board now has a pink hue to it but hey, it’s kind of cute in a way, and it will remind me to think things over in the future.

#RIPCuttingBoard

Out of the two, the cinnamon beet chips were my favorite. Let me know which one you love, or share a different combo that you have tried.

Make sure you tag my Instagram and hashtag #sweetsimplevegan if you recreate any of the recipes, I love to see your photos and share them!

Oil-Free Oven-Roasted Beet Chips, Two Ways!

---

★★★★★

5 from 1 review

• Author: Jasmine Briones / Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: 2

Print Recipe

Pin Recipe

Ingredients

• 2 large beets

Cinnamon Beet Chips

• 1/4 tsp Cinnamon powder
• Sweetener if desired, such as coconut sugar or stevia

Garlic & Herb Chips

• 1/3 teaspoon Herbes de Provence
• Dash fresh black pepper
• 1/16 tsp. garlic powder

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and line a large baking sheet.
2. Remove the beet greens (if attached), but leave a “stem” to use as a handle when slicing. Save the greens for later use, in juice or salad. Thoroughly wash and peel the beets.
3. Using a mandoline slicer (or sharp knife), slice the beets into 1/8-1/16” slices, as evenly as possible.
4. Toss the beets in a bowl with seasonings of choice until coated.
5. Lay the beets in a single-layer on the baking sheet. Bake for 20-25 minutes, or until crispy. Bake in multiple batches, if necessary.*

Notes

*Alternatively, you may keep these chips raw by placing them in a dehydrator at 115°F for 6-8 hours, or until crispy, depending on thickness of the beets and humidity level of the dehydrator.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Snack
• Cuisine: Vegan